Bordé, Viviane D.; Bernier, Jacques 
ORCID: https://orcid.org/0000-0002-0594-5922 et Garrel, Dominique R.
(2002).
Effects of dietary fatty acids on burn-induced immunosuppression
Cellular Immunology
, vol. 220
, nº 2.
pp. 116-124.
DOI: 10.1016/S0008-8749(03)00003-0.
Résumé
Previous studies from our laboratory established that low-fat diets prevent immunosuppression and reduce oxidative stress after a thermal injury. The purpose of the present study was to test the hypothesis that the type of dietary fatty acid influences splenocyte proliferation and oxidative stress following a burn injury. Female C3H/HeN mice were fed ad libitum six experimental diets (5% w/w lipids) differing in fatty acid composition for 10 days following a burn injury. Compared to the controls, burned mice fed whichever diet showed lower lymphoproliferative responses to concanavalin-A (Con-A) and lipopolysaccharide (LPS) (p < 0.01), but not to an anti-T cell receptor monoclonal antibody (H-57). In burned animals, nitric oxide (NO) concentration was negatively correlated to the proliferation induced by Con-A (p < 0.01) or LPS (p < 0.05). These results suggest that: (1) dietary fatty acid type does not influence the splenocyte proliferation or oxidative stress and (2) NO production is involved in the immunosuppression following burn injury.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Burns; Dietary lipids; Immunosuppression; Oxidative stress |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 25 déc. 2024 16:34 |
| Dernière modification: | 25 déc. 2024 16:34 |
| URI: | https://espace.inrs.ca/id/eprint/14427 |
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